Fermentation

As soda sales fall, kombucha rises

As soda sales fall, kombucha rises

By Elizabeth Crawford

Tumbling soda sales have opened the door to the mainstream market for a variety of functional beverages that were previously relegated to the natural channel, including kombuncha sales of which, according to one entrepreneur, grew 41% to $534 million...

Lifeway Foods CEO Julie Smolyansky (right) with her brother and CFO Edward Smolyansky

'We have retained a cult-like following even as we have gone mass market'

Lifeway Foods CEO: ‘We want to be to kefir what Hershey's is to chocolate'

By Elaine Watson

When Julie Smolyansky became president and CEO of kefir market leader Lifeway Foods in 2002 after the sudden death of her father (its founder), the stock went into freefall as investors feared the 27-year old wasn’t ready to run a public company. They...

Video highlights from the Winter Fancy Food Show 2015

Caught on camera! Highlights from the Winter Fancy Food Show

By Elaine Watson

With buyers from Whole Foods, Kroger, KeHE, Compass Group, Dean & DeLuca and hundreds of other retailers and foodservice chains walking the floor looking for innovative new products, the Winter Fancy Food Show has helped to launch scores of high-profile...

Fermented fish sauce has become more familiar among US consumers for its ubiquity in popular Asian dishes and in cooking TV shows, along with their growing desire to travel the world through their taste buds—a concept Packaged Facts dubbed “flavor tourism”. Photo credit: Serious Eats

Chasing umami: the rise and rise of fermented food

By Maggie Hennessy

At the intersection of consumers’ growing interest in bold, spicy flavors, health and a desire to expand their horizons through food, fermented foods have re-entered the spotlight owing to their deep flavors and health halo as a longtime form of food...

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